JP5548935B2 - Cooking device - Google Patents

Description

  The present invention relates to a cooking device using an enzyme-based cooking method in which a nutrient component is newly added using an endogenous enzyme contained in a food.

Conventionally, as a method of processing food using an enzyme, there has been proposed a method in which an enzyme is rapidly introduced into a plant food material to soften the food or improve the taste (for example, Patent Document 1). In this method, the plant food material is frozen and thawed and then immersed in an enzyme solution in which the enzyme is dissolved and left under reduced pressure to rapidly replace air and the enzyme present in the voids inside the food. If the enzyme introduced into the food is pectinase, the plant food material is softened as the cell wall components are decomposed. In addition, if an enzyme such as α-amylase or glucoamylase is introduced, the amount of glucose at the center of a starch-based food such as potato increases, and the food material can be modified.
JP 2003-284522 A

  However, in the method of processing food using the conventional enzyme, since the degree of modification of the food depends on the amount of enzyme added, if it is added too much, the action becomes too large to eat. There was a possibility of inviting. In addition, commercially available enzymes are industrially purified and have a large volume, and unlike the purchase of seasonings in general households, it is difficult for general consumers to obtain and difficult to handle. Had.

  The present invention improves the above-mentioned conventional problems, and realizes a cooking method that activates the enzymes present in foods to increase nutrients and umami without specially adding enzymes in ordinary household cooking. An object is to provide a cooking device to obtain.

In order to solve the conventional problem,
The cooker of the present invention is composed of a heating chamber, a heater that radiates and heats an object to be heated in the heating chamber, and a metal having good heat conductivity that is provided in the heating chamber and is provided above the heater and serves as a heating element. A heated container made of a metal having good heat conductivity and placed in the heating chamber and placed on the heated dish, temperature detecting means for detecting the temperature of the heated dish, and the temperature detection Control means for controlling the heater based on the signal of the means,
The control means is in an active temperature range of enzymes inherent in the vegetable food in a state in which the vegetable food containing protease and the food containing protein placed in the heating container placed on the heating dish are combined. and the enzymatic reaction step of heating control by the heater of the heating pan is heated object based on the signal of the temperature detecting means so as to hold a predetermined time, a temperature higher than the activation temperature range of the enzyme after the enzyme reaction step A heating step of controlling the heating of the heating dish, which is an object to be heated, with the heater based on a signal from the temperature detection means so that the heating is performed.

  Thereby, since the enzyme reaction of the endogenous enzyme of food is used, it is possible to increase the nutritional components and taste without adding a ready-made enzyme.

  The cooker of the present invention can increase the nutritional components and taste of food without newly adding a purified ready-made enzyme. Moreover, since the heating pan itself provided above the heating means becomes a heating element, heat conduction to the food becomes uniform, and the enzyme activity temperature can be kept constant.

The first invention is composed of a heating chamber, a heater that radiates and heats an object to be heated in the heating chamber, and a metal having good heat conductivity that is provided in the heating chamber and is provided above the heater and serves as a heating element. was a heating pan, the heating vessel made of a metal having excellent thermal conductivity for mounting on the heating pan is disposed in the heating chamber, a temperature detecting means for detecting the temperature of the heating pan, the temperature sensing means Control means for controlling the heater based on the signal of,
The control means is in an active temperature range of enzymes inherent in the vegetable food in a state in which the vegetable food containing protease and the food containing protein placed in the heating container placed on the heating dish are combined. and the enzymatic reaction step of heating control by the heater of the heating pan is heated object based on the signal of the temperature detecting means so as to hold a predetermined time, a temperature higher than the activation temperature range of the enzyme after the enzyme reaction step the object to be heated der based on the signal of the temperature detecting means so as to in heating
By using a cooking device having a heating process in which the heating dish is heated and controlled by the heater, a metal having good heat conduction is provided on the heating dish constituted by a metal having good heat conduction above the heater for radiation heating. By placing the configured heating container, the heat of the heater is conducted to the heating container in a state where it is made more uniform in the heating pan, and the endogenous enzyme of the food in the enzyme reaction process is activated in a state where the heat is made uniform Therefore, the food is not partially heated, the heat conduction to the food becomes uniform, and the target enzyme reaction temperature can be maintained. Thereby, without adding a ready-made enzyme, the enzyme which exists in a foodstuff can be activated and a nutrient component and a umami component can be increased.

  In addition, by combining a vegetable food containing protease and a food containing protein, the protein can be obtained by combining the food as described above and keeping it in the enzyme activity temperature zone in a cooking method that keeps it in the enzyme activity temperature zone. It is decomposed to produce amino acids, which can increase the taste component.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a schematic diagram of the configuration of a cooking device according to the first embodiment of the present invention, and FIG. 2A is a front view illustrating the detailed configuration of the cooking device according to the first embodiment of the present invention. (B) is a cross-sectional view showing the outline of the detailed configuration of the cooker in the first embodiment of the present invention, and FIG. 3 is the cooking process of the cooker and the temperature in the heating chamber in the first embodiment of the present invention. A curve graph is shown.

  In FIG. 1, a top plate 2 is disposed on the upper surface of a main body 1, and a heating coil 3 serving as a heating means is located below the top plate 2, and when the power switch 4 is operated, The loaded pan 5 itself becomes a heating element, and the food in the pan 5 is heated.

  In FIG. 2, a part of the main body 1 is provided with a heating chamber 6, and a door 7 on the front surface of the heating chamber 6 is integrated with a tray 8. A heating means 9 such as a heater is disposed below the heating chamber 6.

  A heating dish 11 is placed on the support 10 provided on the wall surface of the heating chamber. The heating dish 11 is made of a metal having good heat conductivity, such as aluminum, and the heating dish itself serves as a heating element, and heat is transmitted to the food on the heating dish and the heating container.

  In the heating chamber 6, a temperature detection means 12 is provided from the heating chamber wall surface or from the heating chamber wall surface toward the heating chamber air. The heating chamber is agitated by the airflow circulation means 13 to make the temperature uniform, and the temperature detected by the temperature detection means 12 detects the temperature of the entire heating chamber.

  When the cooking button is selected with the menu button 14 (FIG. 1) and the start button 15 (FIG. 1) is operated, the detection signal of the temperature detection means 12 is sent to the control means 16.

  As shown in FIG. 3, the control means 16 controls the heating means 9 in the order of the enzyme reaction step and the heating step. First, in the enzyme reaction step, the inside of the heating chamber is held for a certain period of time at a temperature at which the endogenous enzyme of the food is activated, and in the next heating step, heating is performed at a higher temperature than in the enzyme reaction step. In the enzymatic reaction process, several foods are combined, and there are the following combinations.

One is a combination of a food containing glutamate decarboxylase and a food containing glutamic acid or sodium glutamate. Plant foods containing glutamate decarboxylase include pumpkins, tomatoes, carrots, Chinese cabbage, potatoes, onions, cabbage, komatsuna and spinach.

  On the other hand, foods containing glutamic acid and sodium glutamate are mainly seasonings, but there are soy sauce, miso, solid soup ingredients (chicken and beef extract ingredients), soup stock (bonito and kombu extract ingredients) and the like. FIG. 4 shows a graph of GABA production amount according to reaction temperature and holding time when a pumpkin containing glutamic acid decarboxylase and a solid soup ingredient containing glutamic acid are combined, and is a result of an actual investigation. When the amount of GABA produced reached 50 ° C., it was inferior to that at 30 ° C. or 40 ° C., but increased when it was raw. In addition, the amount of GABA produced increased until 60 minutes, but increased slightly after 60 minutes.

  Therefore, in this case, the GABA can be increased by a factor of 2 by holding at 40 ° C. for 30 minutes compared to the raw time. Considering the type and amount of food, it is desirable that the temperature maintained in the enzyme reaction step is 60 ° C. or less and the time is up to 2 hours.

  Another food combination in the enzymatic reaction process is a combination of mushrooms such as ginger and kiwi containing protease or maitake containing endopeptidase of protease and meat, fish and beans containing protein.

  In the case of these combinations, the temperature maintained in the enzyme reaction step is preferably 40 to 50 ° C., and may be 80 ° C. for maitake containing a thermostable enzyme. Regarding the holding time, it is desirable to set the upper limit to 4 hours in consideration of hygiene and taste such as bacterial growth.

  Thus, there is a suitable temperature for the enzymatic reaction of food, and when the temperature is high, the enzyme itself is denatured and loses its activity. Therefore, in the enzyme reaction process, it is necessary to suppress temperature variations in order to maintain a constant temperature.

  In radiant heating such as the heater 9, there is a large variation in temperature between the portion directly above the heater 9 and the portion that is not, and the heating container is partially exposed to a high temperature directly above the heater, which may deactivate the enzyme. .

  However, by placing the heating container on the heating dish 11 having excellent heat conduction, the heat of the heater 9 is conducted to the heating container in a state of being more uniform in the heating dish 11, so that the temperature is partially increased. Therefore, the target enzyme reaction temperature can be maintained.

  Note that a fan 13 or the like may be provided as a mechanism for circulating the air in the heating chamber for the purpose of eliminating uneven temperature in the heating chamber itself.

  Furthermore, it is more preferable if the heating container is made of a material having good heat conductivity such as aluminum or copper. Further, in the embodiment, a configuration in which the heating means 9 is provided only on one lower side of the heating chamber 6 is described. However, another heating means 9 is provided above the heating chamber so as to be operated in the heating process. If it does so, time in a heating process can be shortened and a food can be burnt.

  The following shows an example of actually using the enzyme-based cooking method.

Example 1
A heating vessel containing pumpkin, carrots, onions, tomatoes, bacon, water, and solid soup, which are cut into 10 mm squares, is placed on the heating dish 11 in the heating chamber 6. When the menu button 14 is used to select the GABA course and the start button 15 is actuated, as shown in FIG. 3, the enzyme reaction process starts, the heating means 9 is energized, and the control means so that the temperature in the heating chamber becomes 40 ° C. 16 is controlled.

  When the temperature detecting means 12 detects that the temperature in the heating chamber has reached 40 ° C., the temperature is kept as it is, for example, for 30 minutes. During this 30 minutes, glutamate decarboxylase is eluted from the cells of pumpkins, carrots, and onions cut into squares in the water in the heating container, and further associated with glutamic acid dissolved from the solid soup, GABA is produced from glutamic acid.

  After the control means 16 detects that a predetermined holding time has elapsed, the heating means 9 is energized so that the process proceeds to the heating step and the heating chamber 6 reaches 170 ° C. After the temperature detection means 12 detects that the heating chamber has reached 170 ° C., the energization amount of the heating means 9 is controlled so as to be held at 170 ° C. for 60 minutes.

  After the elapse of a predetermined time, the energization of the heating means 9 is turned off and cooking is finished. Thus, even if it does not add a ready-made enzyme, by providing an enzyme reaction process combining food, GABA, which is a functional ingredient, can be increased as compared with normal cooking, and soup with added nutritional components can be made.

  Incidentally, GABA is a component that plays an important role in life activity as a neurotransmitter in the living body and is also one of functional components that are said to have an effect of suppressing blood pressure elevation.

(Example 2)
A heating container containing maitake mushrooms and chopped beef, potatoes, carrots, onions, water, and solid soup together on a small dish is placed on the heating dish 11.

  When the menu button 14 is used to select the umami course, the enzyme reaction process is started, the heating means 9 is energized, and the heating chamber is controlled to 40 ° C. When the temperature detecting means 12 detects that the heating chamber has reached 40 ° C., it is kept at 40 ° C. for 30 minutes.

  During this time, the food material in the pan is also maintained at a temperature up to 40 ° C., so that the endopeptidase eluted from the maitake is activated and the meat protein is decomposed.

  In addition, proteases such as cathepsin and calpain that are inherent in the meat itself are activated to decompose the muscle protein of the meat. As a result, the meat quality is softened, and the protein is decomposed to produce an amino acid as a umami component, thereby producing umami in the meat.

  Furthermore, glutamate decarboxylase eluted from the cells of potato and carrots and glutamate, which is a component of solid soup dissolved in water, associate with each other, and GABA is also produced from glutamate by the same enzymatic reaction.

  After the control unit 16 detects that the predetermined holding time of the enzyme reaction step has elapsed, the heating unit 9 is energized so that the process proceeds to the heating step and the heating chamber reaches 170 ° C. After the temperature detecting means 12 detects that the temperature in the heating chamber has reached 170 ° C., the control means 16 controls the energization amount of the heating means 9 so that the heating chamber is maintained at 170 ° C. for 90 minutes.

  After a predetermined time has elapsed, the energization of the heating means 9 is turned off, and cooking ends. After that, if the brown sauce roux is melted and warmed, a beef stew with a strong taste with added amino acids and GABA is produced.

(Embodiment 2)
FIG. 5 (A) is a front view showing an outline of the detailed configuration of the cooking device in the second embodiment of the present invention, and FIG. 5 (B) is an outline of the detailed configuration of the cooking device in the second embodiment of the present invention. The cross-sectional view shown in FIG. 6 shows the cooking process of the cooking device and the temperature curve graph of the heating pan in the second embodiment of the present invention.

  The second embodiment of the present invention is different from the first embodiment in that the second embodiment of the present invention includes a heating net on which a heating dish is placed, and the heating dish is attached and detached according to the menu. Do.

  The other parts are the same as those in the first embodiment, and the contents described in Examples 1 and 2 can be similarly performed.

  A heating net 17 is installed above the heating means 9 disposed below the heating chamber 6, and a detachable heating pan 11 is placed on the heating net 17. The heating pan 11 is heated by the heating means 9, and heat is transmitted to the food or heating container placed further on.

  A temperature detection means 12 is provided in the heating chamber 6 on the wall surface in the back of the heating chamber 6. When the heating pan 11 is placed on the heating net 17 and inserted to the back of the heating chamber 6, the heating pan 11 and the temperature detection means are arranged. 12 is in contact.

  The operation of the cooker configured as described above will be described.

  The heating net 17 is placed in a heating chamber, and the heating pan 11 is placed on the heating net 17 and inserted to the back of the heating chamber. On the heating dish 11, a heating container containing the food is placed. The temperature detection means 12 is in contact with the heating pan 11 to detect the temperature, and the detection signal is sent to the control means 16.

  By configuring the material of the heating dish 11 and the heating container with a metal having good heat conduction, the temperature of the heating dish 11 can be detected as it is as the temperature of the bottom surface of the heating container, and the inside of the heating container is accurately maintained at the enzyme activity temperature. It becomes possible to do.

  As shown in FIG. 6, the control means 16 controls the heating means in the order of the enzyme reaction step and the heating step. In the enzyme reaction step, it is necessary to maintain the temperature at which the endogenous enzyme of the food is activated for a certain period of time. The temperature of the cooked food in the heating container can be maintained at a constant temperature suitable for the enzyme activity.

  For example, if the output of the heating means is controlled so that the temperature of the heating dish is maintained at 45 ° C., the bottom surface of the heating container and the inside of the heating container are also maintained without exceeding 45 ° C. Since the bottom surface and the inside of the heating container do not rise above the set temperature, the enzyme reaction process can proceed without the enzyme being deactivated by a high temperature. What is necessary is just to control at 95-100 degreeC if it is a boiled food and a stew in the subsequent heating process.

  In addition, you may put a foodstuff directly in the heating dish 11, and it can adapt also to grilled foods, such as meat and fish, by performing a heating process after an enzyme reaction process. Fish and meat that have undergone the enzymatic reaction process can increase the umami due to protein degradation, and the meat also has a softening effect.

  In addition, when it is desired to perform grilled cooking like conventional grilled fish, the heating dish 6 may be removed and heated, and both conventional cooking and enzyme cooking can be handled.

  As described above, in the present embodiment, a heating chamber, a heating unit that heats an object to be heated, a heating pan that is provided above the heating unit and serves as a heating element, and a temperature in the heating chamber are detected. And an enzyme reaction step for maintaining for a certain period of time in an active temperature zone of the enzyme present in the food, and a control means for controlling the output of the heating means based on the signal of the temperature detection means, and the enzyme It has an enzyme utilizing cooking method comprising two cooking steps, a heating step of heating at a temperature higher than the enzyme active temperature zone after the reaction step.

  Thereby, since the enzyme reaction of the endogenous enzyme of food is used, it is possible to increase the nutritional components and taste without adding a ready-made enzyme.

  As described above, an enzyme-utilizing cooking method according to the present invention and a cooking device capable of realizing the cooking method are a combination of a food containing an enzyme and a food having a component that receives the action of the enzyme, in an enzyme activation temperature range. By holding for a certain period of time and then heating, the functional ingredients and taste of the cooking menu can be increased without newly adding a ready-made enzyme, which is effective for home cooking.

Configuration schematic diagram of cooker in Embodiment 1 of the present invention (A) Front view showing outline of detailed configuration of cooker according to Embodiment 1 of the present invention (B) Cross sectional view showing outline of detailed configuration of a cooker according to Embodiment 1 of the present invention The cooking process of the cooker and the temperature curve graph in the heating chamber according to Embodiment 1 of the present invention Graph of GABA production amount according to reaction temperature and holding time when combining pumpkin containing glutamic acid decarboxylase and solid soup containing glutamic acid in cooker in Embodiment 1 of the present invention (A) Front view showing outline of detailed configuration of cooker according to embodiment 2 of the present invention (B) Cross sectional view showing outline of detailed configuration of a cooker according to embodiment 2 of the present invention Cooking process of cooker and temperature curve graph of heating pan in embodiment 2 of the present invention

5 Pot (to be heated)
6 Heating chamber 9 Heating means 11 Heating pan 12 Temperature detecting means 16 Control means 17 Heating net

Claims (1)

A heating chamber, a heater for radiating heat of the heated object of the heating chamber, the heating pan made of a metal having excellent thermal conductivity as a heating element disposed above the disposed in the heating chamber the heater, the Based on a heating container made of a metal having good heat conductivity , placed in the heating chamber and placed on the heating pan, temperature detecting means for detecting the temperature of the heating pan, and a signal from the temperature detecting means Control means for controlling the heater ,
The control means is in an active temperature range of enzymes inherent in the vegetable food in a state in which the vegetable food containing protease and the food containing protein placed in the heating container placed on the heating dish are combined. and the enzymatic reaction step of heating control by the heater of the heating pan is heated object based on the signal of the temperature detecting means so as to hold a predetermined time, a temperature higher than the activation temperature range of the enzyme after the enzyme reaction step cooker the heating pan is heated was characterized in that a heating step of heating control by the heater based on the signal of the temperature detecting means so as to in heating.